Ojiya (Japanese Rice Soup)

• 2 cups Japanese rice (cooked and washed)
• 600 ml water
• 1 1/3 teaspoon instant dashi powder
• 3 small mushrooms (dried shiitake mushrooms, if possible)
• 1 carrot
• 150 g tofu (kinu)
• 2 eggs
• about 1 teaspoon soy sauce

1. Wash the cooked rice and drain.
2. If you use dried mushrooms, wash and soak them in some water for a while (mine said 20 minutes in hot water or 1 hour in cold water).
3. Cut the carrot in small pieces.
4. Put 600 ml water (if you use dried mushrooms, use the water in which you soaked them for additional flavor) in a pot.
5. Add the dashi powder, then the carrot and the mushrooms (cut in pieces).
6. Boil until the carrot becomes slightly soft.
7. Add the rice in the pot and the tofu.
8. Keep boiling and add the 2 beaten eggs.
9. When the eggs are cooked, it's ready.
10. Add a teaspoonful soy sauce (you can also add some salt if you think the taste is weak, but less salt is better!
11. ).

japanese rice, water, mushrooms, carrot, eggs, soy sauce

Taken from cookpad.com/us/recipes/249356-ojiya-japanese-rice-soup (may not work)